Butter Crumble Bars
36 or 48 bars
Great Halloween treats! If you have young'uns, they can help you
make these, which are no trouble at all. Few ingredients, simple
instructions, a popular (and great) combination of flavors, and
a crunchy/crumbly texture. I like to use chunky peanut butter here,
but of course you can substitute creamy if you wish. You can also
use milk chocolate in place of the semisweet chocolate called for
in the Topping; I use semisweet because it gives a somewhat stronger
must stand at room temperature for about an hour before they are
cut. If you cut them when they are cold, they will fall apart. I
prefer to cut these into small bars, as they are deceptively rich.
The bars will keep nicely in the fridge (if stored airtight) for
up to five days, and they freeze for longer storage (defrost in
the refrigerator, still in their wrappings).
cups confectioners' sugar (if lumpy, sift before measuring)
cups graham cracker crumbs
cup peanut butter
cup unsalted butter, cut into thin pats
cup miniature semisweet chocolate chips
ounces semisweet chocolate, chopped (or use good-quality chips)
Tablespoon solid vegetable shortening
the Bars, line an 8-inch square pan (at least 1 1/2 inches deep)
with two sheets of regular aluminum foil, one on top of the other,
smoothing out as many creases as possible. The foil should overhang
the pan on at least two sides. Fold any overhang back against the
outer edges of the pan.
large bowl, combine confectioners' sugar and graham cracker crumbs.
With hand-held electric mixer on lowest speed (or use a large spoon),
mix well (if you use a spoon, press out any lumps with the back
of it). Add peanut butter, but do not stir.
small saucepan over very low heat, melt butter, stirring often.
Do not let the butter get hot! Keep it on the heat until it's almost
melted, then remove from heat and stir until completely melted.
Pour into graham cracker mixture. With mixer at low speed (or with
large spoon), blend thoroughly until all ingredients are combined.
Scrape bottom and sides of bowl with rubber spatula. When ingredients
are well-blended, stir in chips until evenly distributed (use a
spoon to stir in the chips).
mixture into lined pan. Using the back of a spoon, spread as evenly
as possible. Set aside at room temperature while Topping is prepared.
the Topping, in small heatproof bowl, combine chopped chocolate
and vegetable shortening. Place over simmering water on low heat
(water should not touch bottom of bowl). Stir often, until almost
melted. Remove from heat and hot water; dry bowl bottom and sides.
Stir until completely melted and smooth. Pour onto peanut butter
mixture in pan. With back of a teaspoon, spread as evenly as possible
over top. Place in refrigerator; chill at least 2 hours, covering
tightly when cold.
cut: These must stand at room temperature for about an hour before
you cut them; if you try to cut them when they're cold, they'll
fall apart. Remove the uncut bars, still in foil, from the pan.
Place on a cutting board; gently peel back foil from sides. Allow
to stand for about one hour. You'll need a large, sharp, heavy,
straight-edged knife for cutting. Using the tip of the knife, heavily
score the chocolate topping several times where you want to make
the cuts (I make 36 or 48 bars out of one pan). Once you've done
so, go back, and cut the bars along the scored lines.
the bars airtight in the refrigerator, or freeze them.
Stephanie Zonis provides the above information to anyone, but retains
copyright on all text. This means that you may not: distribute the
text to others without the express written permission of Stephanie
Zonis; "mirror" or include this information on your own
server or documents without my permission; modify or re-use the
text on this system. You MAY: print copies of the information for
your own personal use; store the files on your own computer for
your personal use only; reference hypertext documents on this server
from your own documents.